Gingerbread lemon

Description

Loved my daddy a Cup of tea, and a gingerbread... mmmm! Here in MEMORY of him I made... Disassemble, enough for everyone

Ingredients

Butter

250 g
Sugar

400 g
Brown sugar

150 g
Chicken egg

5 piece
Flour

600 g
Lemon

1 piece
Leavening agent

10 g
Vanilla

Cooking

With one large lemon, grate the zest, squeeze 2 tsp juice. Before you squeeze the juice - roll it forcefully on the table.

Cane sugar in cubes from TM MISTRAL prepare the powder,

I liked the powder from this sugar, she's got a warm cream color and a nice caramel flavor.

The rest of the necessary products should be at room temperature, sift the flour and vanilla mix with sugar, zest turned dessert spoon with a slide.

Grind softened butter with white sugar, then beat eggs one at a time.

Add baking powder and lemon zest, beat until fluffy, smooth, the thick sour cream, at last add 2 tsp of lemon juice. Do not kill, or mass fold (that's what the products must be of the same temperature).

Add all the flour and, in a circular motion, quickly knead the dough. It will be tender, but not floats. Focus on the quality of your flour, you may need to add a little (without fanaticism). Cover the dough with cling film and send in the cold. Enough for 30-40 minutes.

Now it is possible to mold the balls. Tablespoon of gaining weight, and wetting the hands with cold water, QUICKLY roll the balls. The dough is easy, very well formed, the main thing-quickly and lightly roll. Not tightly lay a form, as the balls increase. I made balls in three sizes. In one pan a tablespoon in the other dessert, the third tea. So we got gingerbread in different sizes for everybody.

Send a baking sheet in the oven, preheated to 180 degrees. See how our balls went up and turned into gingerbread. At the same time focus on your technique.

I baked with top and bottom heat: big cakes - 16-17 minutes; middle - 12; and small - about 10.

Screw the spray nozzle into the same lemon from which you took off the peel. Removing it from the oven, immediately liberally sprinkle the gingerbread with lemon juice and

Sprinkle with powdered sugar. During cooling of products from juice with icing will thin delicate crust, and the top fluffy powder.

Here are the gingerbread you get. The dough is slightly sour, flavor is fantastic!

Comments and reviews

Leave a comment or a recipe review